Make pumpkin spice creamer by whisking whole milk, heavy cream, pureed pumpkin, maple syrup, and spices for a simple, decadent addition to your morning cup of coffee that you can enjoy year-round.
It’s no secret that I’m a huge fan of everything pumpkin-flavored. When fall comes around, Pumpkin Bread, Pumpkin Donuts, and Pumpkin Smoothies are a regular part of my mornings.
And I LOVE Starbucks pumpkin spice lattes from my local coffee shop…But paying coffee shop prices is a little beyond my daily budget.
The next best thing is a hot cup of home-brewed coffee with pumpkin spice creamer.
I COULD get a bottle of Coffee-Mate Natural Bliss Pumpkin Spice Flavored Creamer… which I did for research… but being the frugal foodie that I am, I wanted to come up with a homemade pumpkin pie spice creamer that has no artificial flavors and tastes just as good, if not better!
I’m happy to report that this kitchen experiment was a success. If you’re a pumpkin spice fan, you’ll want to whip up a batch of this pumpkin spice creamer recipe right away!
REASONS TO MAKE PUMPKIN SPICE CREAMER RECIPE
Some of the biggest reasons to make pumpkin spice creamer homemade are because of the ingredients.
- Artificial ingredients. Some brands use the phrase “natural flavors”, but the requirements for that label are still very broad. And if you ask me, pumpkin and spices are the only flavorings you need.
- Hydrogenated oils. Also known as trans-fats, these are one of our top ingredients to avoid in food.
- High fructose corn syrup. This highly processed sweetener made from corn is 55-90% concentrated fructose. (To give you an idea of just how sweet this is, honey is roughly 37% fructose.) It’s also on our list to avoid.
- More unnecessary ingredients. Corn syrup, sugar, artificial flavorings, artificial colors, thickeners, preservatives. No, thank you!
Besides all that funky stuff, I also prefer to make my own pumpkin spice creamer because it’s:
- Frugal. If your coffee creamer does truly have natural ingredients, I’m guessing it costs an arm and a leg. And even if you toss the ingredients list out the window, we can make a larger batch of homemade pumpkin creamer for less than the bottle of flavored creamer at the store.
- Availability. No more worrying about when it’s pumpkin spice season – you can make this homemade pumpkin spice coffee creamer recipe year-round!
- Cozy, warm flavor. Enjoy the delicious flavors of the warm cinnamon and nutmeg spices without the chemically aftertaste you sometimes get in store-bought creamers.
PUMPKIN SPICE COFFEE CREAMER RECIPE INGREDIENTS
You only need 5 ingredients to make pumpkin spice creamer, and all of them are easily recognizable.
- Whole Milk. This homemade pumpkin creamer recipe starts with a base of whole milk for a rich, creamy addition to your coffee. Not skim milk, not 2% milk. Whole milk.
- Heavy Cream. The combination of whole milk and heavy cream turns out just like the creamer you buy at the store. Using half-and-half won’t give you that same indulgent, thick creamer you’re looking for.
- Pumpkin Puree. Use canned pumpkin or Homemade Real Pumpkin Puree.
- Maple Syrup. To lightly sweeten the pumpkin creamer without going overboard. Plus, maple and pumpkin flavors just work well together!
- Pumpkin Pie Spice. Mix up a batch of Homemade Pumpkin Pie Spice for all your fall treats.
HOW TO MAKE PUMPKIN SPICED CREAMER
Making pumpkin spiced creamer yourself is quick and easy!
Step 1. Combine all ingredients in a small saucepan.
Step 2. Bring to a boil over medium heat or high heat and immediately remove from the heat. Whisk often with a flat whisk as the pumpkin spice creamer cools to prevent scalding of the milk and burning of the sugars.
Step 3. Cool completely before storing the pumpkin spice creamer in the refrigerator. Add to your coffee as desired.
You can store homemade pumpkin creamer in a jar or an airtight container in the refrigerator for up to 5 days.
For easy pouring out of a mason jar, try one of these reCAP mason jar lids! The pour-spout one is perfect for homemade pumpkin creamer!
TO SERVE PUMPKIN COFFEE CREAMER
After I weaned myself off coffee creamer and sugar, I learned to enjoy coffee with just almond milk and no sweetener. However, I didn’t get to this point overnight. Baby steps are OK!
I still like my coffee with almond milk or coconut milk. If you’re feeling like you want a fancy flavored coffee, you can add a splash of vanilla extract or a vanilla substitute and top your coffee with Homemade Whipped Cream.
In the winter, I love to make Homemade Vanilla Coffee Creamer too!
PUMPKIN SPICE CREAMER AND MACRO TRACKING
It’s no secret that calories in beverages can add up quickly and are honestly often a waste of your calories. But if you like your coffee with cream or flavor, homemade pumpkin creamer is going to be your best option!
Not only do you control the quality of the ingredients, but you also control the amount (and type) of sweetener, and you can customize it to fit into your day.
Use lower-fat milk or half-and-half instead of cream to keep your fat in check. Or stick with the decadence of heavy cream, but make sure you accurately measure the portion you put into your coffee cup!
Because coffee is something you likely have every day (or pretty close), and most people generally take their coffee the same way every time, it’s an easy one to figure out once and repeat to track nutrition accurately. Plus, that means you can make it fit with your daily macros without much effort!
RECIPE PUMPKIN SPICE CREAMER FAQS
Is pumpkin spice creamer seasonal?
Pumpkin spice coffee creamer is seasonal. It is only available for a limited time, but when you make it from scratch, it is ready for you whenever you want!
Is coffee creamer like half and half?
The taste of half and half is very similar to milk. Creamer, however, gives your coffee more of a rich, sweet taste because of the thicker cream and the added sweeteners and flavors.
What does Starbucks use for their pumpkin spice?
Not pumpkin! Milk, cream, buttermilk, vegetable oil, natural flavors, and thickeners make up the ingredients list for the bottled creamer. The pumpkin spice latte in the store contains a syrup that includes squash, plus those natural flavors and preservatives, sugar, and condensed milk.
Can you make the recipe pumpkin spice creamer dairy-free?
Yes! Instead of whole milk and heavy cream, start with almond milk or coconut milk and coconut cream. The finished pumpkin creamer may not turn out quite as thick as the version from the store, but it will still be delicious!
MORE PUMPKIN RECIPES
- Pumpkin Spice Coffee
- Healthy Homemade Pumpkin Pie
- Pumpkin Chocolate Chip Cookies
- Pumpkin Cookies with Naturally Sweetened Cream Cheese Frosting
- Overnight Pumpkin French Toast Casserole
- Slow Cooker Pumpkin Chili
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Pumpkin Spice Creamer
Make pumpkin spice creamer by whisking whole milk, heavy cream, pureed pumpkin, maple syrup, and spices for a simple, decadent addition to your morning cup of coffee that you can enjoy year-round.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Category: Beverages
- Method: Boil
- Cuisine: American
Ingredients
- ¼ cup whole milk (62g)
- ¾ cup heavy cream (172g)
- 2 Tbsp pumpkin puree (canned or homemade) (30g)
- 1 tsp pumpkin pie spice (store-bought or homemade) (2g)
- 2 Tbsp maple syrup (or more to taste) (40g)
Instructions
- Combine all ingredients in a small saucepan.
- Bring to a boil over medium heat or high heat and immediately remove from the heat, whisk often with a flat whisk as it cools to prevent scalding of the milk and burning of the sugars.
- Add to your coffee as desired.
Notes
Store in the refrigerator for up to 5 days.
Could you make a larger batch and store it in the fridge? Shake before you use to bend ingredients again. Also, thank you for this!
Hi Melody,
You sure can! 🙂
They are wrong about when you can only get pumpkin spice seasonal. Amazon carry it but their sold out but some Walmart have it. I’m deparately seeking pumpkin spice (not pumpkin pie spice, there’s definatelhy a difference). That is the ONLY CREAMER I like. Pumpkin Spice will only do.
This sounds Heavenly and will definitely be making this. Do you happen to have an apple spice one at all?
Hi Julie,
We don’t have an apple spice creamer recipe at this point, but I will definitely make a suggestion for future recipes. Thanks so much!
I wonder if you could use canned apples, blend with condensed milk, half-n-half, and apple pie spice. Put through a sifter to eliminate remaining solid pieces.
For the sake of speed I whipped this up in my magic bullet instead of heating on the stovetop and it tastes great. Does heating make it last longer in the fridge, or is the purpose just to help the ingredients incorporate?
Hi Chelsea! Just to help the ingredients incorporate. If the magic bullet did the trick, go for it!!
can’t wait to try this, esp now that I know that the magic bullet can be used …thanks!
Good coffee doesn´t need additional things like pumpkin or spices, I just use milk, not cream, and it is either almond milk or some other nutmilk. I never use bought “creamers”!
Good coffee may not “need” additional things, but it’s sometimes fun to enjoy a flavored cup of coffee!
Right on sistah!!
So happy you like it!
Mmmm! Sounds delicious-I’m going to make it this afternoon so I have some ready for tomorrow mornings coffee. With Christmas just around the corner, do you have a recipe for a gingerbread creamer?
I came up with this years ago: https://dontwastethecrumbs.com/2013/10/create-your-own-gingerbread-latte/, but to be honest, I’d take the spices from the gingerbread and use the method and other ingredients from the PS recipe. 🙂
I really liked the recipe! It’s looking delicious. I really need to start making my own creamer and this is a perfect flavor to start with. How long does it last in the fridge?
Thanks, Amanda!
It lasts about 4-5 days in the fridge.
I completely agree with the ‘plastic’ take. I’m on your side.
I will be trying this. Ty!
I’m all for homemade creamers (so much tastier!) but I’m baffled as to where you’re finding 90% HFCS or who is manufacturing it. I’ve only found literature for commonly available HFCS below 60% fructose concentration. I work in the biofuels industry and some of our customers make it as well, and to my knowledge they aren’t producing it above 55%, although I’m neither an expert nor omniscient 🙂
This can shed more light Danielle: https://www.naturalnews.com/048938_high_fructose_corn_syrup_labeling.html
Hi I was wondering if you had a lactose free variation of this recipe. Most of the store bought coffee matte coffee creamers are lactose free.
I’m sorry Monique, I don’t!
I found Tiffany’s post via Pinterest, and thought about trying to use soy milk for the heavy cream, and something thinner for the whole milk part, like almond milk or rice milk. Or maybe you could use your preferred non-lactose milk for all of it? Though it will be rather on the thin side, probably. I hope that helps you–this recipe looks too good not to make!
I have been able to find lactose free milk and lactose free heavy cream. If any of your local stores carry those, just substitute them in and the result will be lactose free!
This lasted about a week in the fridge Amanda. Enjoy!
Yes! Thank you. Did you mention Irish Cream? My favorite. Maybe there is a Don’t Waste the Crumbs version on the horizon? Yes, please. Happy Monday, Tiffany.
I did! I don’t have a recipe for that as of right now, but I’ll look into it! 😉